PARSNIP APPLE AND PECORINO
2 tbsp butter
1 ½ tbsp olive oil
3 shallots, thinly sliced
1kg parsnip, peeled
1 Granny Smith apple, peeled and cored
½ tsp paprika
1L vegetable stock
1 bay leaf
125ml pure cream
50g pecorino, finely grated
Sea salt and pepper, to taste
¼ cup hazelnuts, skins removed and roughly chopped
Fried sage leaves, to garnish
Preheat the oven to 180°C and line a tray with baking paper and set aside.
Melt the butter and 1 tbsp of olive oil together in the Casserole pot over a medium heat. Add the shallots and sauté for 5 minutes until softened.
Set aside one parsnip for the garnish then roughly chop the remaining and add to the pot. Roughly chop the apple and add to the pot along with the paprika. Sauté, stirring often for 5 minutes.
Add the stock and bay leaf, bring to a simmer and cook, uncovered, for 30 minutes or until the parsnip is tender and the stock has reduced slightly.
Use a mandoline (or a sharp knife) to thinly slice the remaining parsnip. Place in a medium bowl along with the hazelnuts, toss with the remaining olive oil and season to taste.
Arrange on the prepared tray, transfer to the preheated oven and bake for 8 minutes or until golden brown.
Remove the casserole from the heat, skim the surface of any impurities and take out the bay leaf. Add the cream and pecorino and then use a stick blender to blend the soup to a smooth consistency. Season to taste.
Divide the soup between 6 bowls, garnish with the parsnip chips and hazelnuts and top with a sage leaf. Enjoy!
Tip: Make extra parsnip chips for a delicious, healthy alternative to a traditional potato chip. Store for up to three days in an airtight container.
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